Take your taste buds on a journey with this Egyptian-style smoked brisket plate, a bold fusion of slow-smoked beef, tangy sumac onions, delicious cooling zabadi yoghurt sauce, fresh Salata Baladi, and warm pita bread. This dish balances deep, smoky flavours with bright, zesty accompaniments, creating a meal that’s both hearty and refreshing.
Tender, Smoked Brisket
At the heart of this dish is a perfectly smoked brisket, seasoned with a rich blend of cumin, smoked paprika, garlic, coriander, cinnamon, and cardamom. This aromatic rub infuses the beef with warm, earthy notes before it’s slowly smoked until irresistibly tender. The low-and-slow cooking method allows the brisket to develop a deep, smoky crust while remaining juicy inside. Each slice melts in your mouth, carrying hints of spice and a whisper of natural sweetness from the honey-kissed seasoning. To make sure you use the right wood chips for the smoking of the brisket, make sure you read our What Wood Chips Are Best for BBQ Smoking blog.
Tangy Sumac Onions
A brisket plate needs balance, and that’s where sumac onions come in. Thinly sliced red onions are tossed with sumac, fresh lemon juice, and olive oil, creating a sharp, citrusy contrast to the richness of the beef. Their tartness cuts through the smokiness, ensuring every bite remains light and flavourful.
Creamy Zabadi Yoghurt Sauce
To cool things down, this plate features a generous dollop of zabadi yoghurt sauce, a Middle Eastern staple. Thick, creamy Greek yoghurt is blended with garlic, lemon juice, cumin, and fresh mint, adding a refreshing, herby finish to the dish. This sauce acts as a bridge, bringing together the smoky, spicy, and tangy elements in perfect harmony.
Fresh Salata Baladi
No Egyptian-inspired meal is complete without Salata Baladi, a vibrant, crunchy salad of tomatoes, cucumbers, onions, and parsley. Dressed in olive oil and lemon juice, this simple yet flavourful side brightens the plate, adding bursts of freshness with every bite.
Warm Pita for the Perfect Bite
To tie everything together, soft, fluffy pita bread is served on the side, ready to scoop up bites of brisket, onions, and salad. The pillowy texture of the pita complements the tender meat and creamy sauce, making this meal an interactive, flavour-packed experience. You can use supermarket ones, but home made ones are always better, make sure you go to our Soft & Fluffy Pita Bread recipe for the best pita bread to have with this delicious dish.
This Egyptian-inspired smoked brisket plate is a feast for the senses, combining smoky, savoury, tangy, and fresh elements in one satisfying dish. Whether served for a special gathering or a weekend treat, it’s a meal that celebrates bold flavours and traditional Middle Eastern influences.
Egyptian-Inspired Smoked Brisket With Sumac Onions And Fresh Salata Baladi
Ingredients
Smoked Brisket
- 2 kg beef brisket
- 2 tbsp olive oil
- 2 tbsp salt kosher
- 1 tbsp black pepper
- 1 tbsp cumin ground
- 1 tbsp paprika smoked
- 1 tsp coriander ground
- 1 tsp garlic powder
- ½ tsp cinnamon ground
- ½ tsp cardamom ground
- 1 tbsp honey optional
- 250 ml beef stock
Sumac Onions
- 1 red onion thinly sliced
- 1 tbsp sumac
- ½ tsp salt
- 1 tbsp lemon juice
- 1 tbsp olive oil
Zabadi Yoghurt Sauce
- 200 g Greek yoghurt
- 1 clove garlic minced
- 1 tbsp lemon juice
- ½ tsp ground cumin
- ½ tsp salt
- 1 tbsp mint fresh
Salata Baladi (Egyptian Salad)
- 2 medium tomatoes
- 1 cucumber diced
- ½ red onion finely chopped
- 2 tbsp parsely chopped
- 1 tbsp olive oil extra virgin
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp black pepper
Instructions
Prepare the Smoked Brisket
- Trim & Rub: Trim excess fat from the brisket, leaving about 5mm (¼ inch) for moisture. Mix salt, pepper, cumin, smoked paprika, coriander, garlic powder, onion powder, cinnamon, cardamom, and honey. Rub generously over the brisket.
- Smoke: Preheat a smoker to 120°C (250°F). Place brisket fat-side up and smoke for 4-6 hours, spritzing occasionally with beef stock.
- Rest: Let it rest for at least 1 hour before slicing thinly against the grain.
Prepare the Sumac Onions
- Toss sliced onions with sumac, salt, lemon juice, and olive oil.
- Let sit for at least 15 minutes to soften and absorb flavours.
Make the Zabadi Yoghurt Sauce
- Combine yoghurt, garlic, lemon juice, cumin, salt, and chopped mint in a bowl.
- Drizzle with olive oil and lemon juice, then season with salt and black pepper.
Prepare the Salata Baladi
- Mix diced tomatoes, cucumber, onion, chilli, and parsley in a bowl.
- Drizzle with olive oil and lemon juice, then season with salt and black pepper.
Serve
- Arrange sliced brisket on a plate.
- Add a scoop of Salata Baladi and a small bowl of Zabadi Yoghurt Sauce.
- Garnish with Sumac Onions.
- Serve with warm pita on the side.